Method:
Heat oil on medium until hot. Cook onions on medium high heat for about five minutes, until soft. Add green
pepper and cook for another five minutes. Add mushrooms, and the other ingredients except the rice and Golden
Paste. Combine well and heat through, about ten minutes on low to medium heat. Stir in the Golden Paste. Serve
over hot rice.

Note: You can adjust the amount of Golden Paste to accommodate the amount you typically have at one time. Since the recipe makes approximately four servings, use the amount that would be four times your usual "dose."

Mix oil, peanut sauce and soy sauce in wok or frying pan. Add tempeh and cook on medium until mostly
cooked through, about five minutes, stirring constantly. Add the vegetables, lower the heat to low/medium, and
cook for ten minutes, stirring as needed to keep from sticking. Cover and cook on the lowest setting for another
15-20 minutes, to blend the flavors. Stir in the Golden Paste, and serve over rice. Makes at least four to six
servings, depending on your diners' appetites and whatever else you include with it (a green salad would be the
perfect accompaniament.

Variations: This is one of those dishes that will taste great with almost any combination of vegetables. You
could substitute sliced spring onions for the chopped onion, add green pepper or substitute it for the red bell
pepper, add a bit of hot red pepper, add pineapple or mango, whatever floats your boat. For a non-vegetarian
version, use ground beef or chopped cooked chicken.